|Freshly ground black pepper||To Taste|
|Olive oil||1 1⁄2 Tablespoon|
|Fresh spinach/12 ounce pack frozen leaf spinach||1 1⁄2 Pound (450 To 675 Gram)|
|Garlic||2 Clove (10 gm)|
|For the cheese sauce:|
|Butter/Margarine||2 Ounce (50 Gram)|
|Flour||2 Ounce (50 Gram)|
|Milk||1 1⁄4 Pint (750 Milliliter)|
|Gruyere cheese/Cheddar cheese||6 Ounce (175 Gram)|
|English mustard||1 Teaspoon (Made Variety)|
|Grated parmesan cheese||3 Tablespoon|
If you are using lasagne that requires precooking, lower the sheets of pasta into boiling salted water, to which 1 teaspoon of the oil should be added.
This helps to prevent the sheets sticking together.
Put them into the water one by one, rather than all at once, as this also helps prevent them sticking.
Cook steadily until 'al dente', then drain well and allow to dry while preparing the other ingredients.
Lasagne that does not need precooking saves a lot of trouble.
If you are using it straight from the packet, increase the amount of liquid in the sauce by adding an extra 150 ml/ 1/4 pint milk.
This prevents the dish being over stiff.
You improve the texture of this lasagne somewhat if it is placed into a dish of boiling water for 1 minute, then drained well before using.
Prepare the spinach by removing the stalks, then washing it in several lots of cold water.
Cook in the water adhering to the leaves; add seasoning to taste.
Strain very thoroughly, then chop finely.
Cook frozen spinach as instructed on the packet.
Peel and finely chop the onions and garlic.
Heat the remaining oil, add the onions and garlic and cook until tender.
Mix with the spinach.
To make the cheese sauce, heat the butter or margarine in a saucepan, stir in the flour, then gradually add the milk.
Bring to the boil, then stir or whisk until a smooth sauce.
If adding the eggs, beat them well, then whisk into the hot, but not boiling sauce.
Do not reheat it.
Grate the cheese, stir most of it into the sauce, with the mustard and seasoning.
Place layers of lasagne, spinach and sauce in an ovenproof dish, beginning with lasagne and ending with lasagne and a coating of sauce.
Sprinkle the last of the Gruyere or Cheddar cheese and the Parmesan cheese over the top of the sauce and bake for 25 to 30 minutes in a preheated oven, set to 190Â°C/375Â°F, Gas Mark 5.